BEEF NOODLE SOUP WITH VEGETABLES (DEHYDRATED)

Ingredients

Ingredient Weight Measure Issue
SOUP,DEHYDRATED,BEEF NOODLE W/VEGETABLES 3-1/2 lbs 2 qts 2-3/8 cup
WATER,BOILING 52-1/4 lbs 6 gal 1 qts

Method

1 Stir soup mix into boiling water.
2 Return soup mixture to a boil. Cover; simmer 10 minutes or until vegetables are tender, stirring occasionally. CCP: Internal
temperature must reach 165 F. or higher for 15 seconds. Hold for service at 140 F. or higher.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
52 cal 8 g 3 g 1 g 2 mg 1342 mg 12 mg

Portion

1 Cup

Yield

100


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